We report the effects of high hydrostatic pressure (HHP), immobilization in electrochemically generated poly-o-phenylenediamine nano-films, and reticulation with glutaraldehyde on the thermal stability of glucose oxidase (GOx). The pseudo-first-order rate constant of inactivation of immobilized GOx inactivated at 70 °C and atmospheric pressure was 20.6 times smaller than that of GOx in solution under the same conditions. Immobilized GOx inactivated at 70 °C and 180 MPa was 87.6 times more stable than GOx in solution inactivated at 70 °C and atmospheric pressure. However, applying high pressure during electropolymerization or cross-linking with glutaraldehyde only had minor influences on GOx thermal stability. The stabilizing effect of HHP was not retained upon depressurization.

中文翻译：

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在高静水压力下提高葡萄糖氧化酶生物传感器的热稳定性

我们报告了高静水压 (HHP)、电化学生成的聚邻苯二胺纳米膜中的固定化以及戊二醛的网状化对葡萄糖氧化酶 (GOx) 的热稳定性的影响。在相同条件下，在 70°C 和大气压下灭活的固定化 GOx 的拟一级失活速率常数比溶液中的 GOx 小 20.6 倍。在 70 °C 和 180 MPa 下灭活的固定化 GOx 比在 70 °C 和大气压下灭活的溶液中的 GOx 稳定 87.6 倍。然而，在电聚合或与戊二醛交联期间施加高压对 GOx 热稳定性的影响很小。HHP 的稳定作用在减压后没有保留。